Sturgis advertiser. (Sturgis, Dakota [S.D.]) 1887-1???, 1887-10-26

wen, and then drop large spoonful
into well buttered muffin tins; bake q
crisp brown and serve immed lately
when taken from the oven.
Tomato Catsup. Chop fine half d
bushel of green tomatoes, mix in q tea
cupful OF fine salt; let stand over night;
in the morning drain and press as dry
ais possible. Add a teacupful Of grated
horseradish, four TO six onions chopped
fine, two heaping tablespoonful Of
ground cloves and the same Of allspice;
mix all well together and pack in a jar;
pour on enough cider vinegar to well
cover your tomatoes. etc.
Apple Marmalade. Pare, core and
cut the apples in small pieces; put
them in water with some lemon juice
TO keep them white; after q soort inter-
val take them out aud drain them;
weigh and put them in a stew-pan with
an equal quantity of sugar; add grated
lemon peel. the juice of q lemon, some
cinnamon sticks and pinch of salt
Place the stew-pan over . brisk fire
and cover il closely. When the apples
are reduced to pulp, str the mixture
until it becomes the proper consistency
and put the marmalade away in small
pots.
One of the most satisfactory ways to
cook beets il to bake them. When
boiled. even if their jackets are left on,
great deal of the best part of the
beet is dissolved, and so lost. It will,
of course, take a little longer to bake
them, but this is no objection. Allow
them fifteen to twenty minutes longer
for baking; slice and season them us
you would if they were boiled. One
pleasant way to serve them is to chop
them fine after they have been cooked
and season them with pepper. salt and
butter. Turnips are also nice served
in the same way.
For very palatable dish from green
corn CRATE one dozen medium cars and
add one quart of sweet milk in which
you have stirred till free from Jumps
three tablespoonful Of flour. quarter
of.a pound of butter or piece as large
as an egg will do; four eggs, whites
and yolks beaten together, with pepper
and salt to your taste, are all the in
gradients called for; butter large
earthen pudding dish and bake this
mixture for one hour; this will be losg
enough if the oven is hot VIXEN the
dish is put in. This is to be served
with meat and potatoes as a vegetable,
though with the addition of sugar and
a rich sauce it takes the place of pud-
ding.
A nice bread cake is made thus:
When the dough for bread is being
made into loaves leave enough in the
tray for two small loaves; to this add a
half cup of molasses, two eggs and a
good lump of butter about the size of
an egg; work in well with the hands,
then add two cupfuls of sugar, raisins,
currants, cloves, powdered cinnamon
and Mt tmeg all mixed together. Il
does not much matter about the exact
proportion, except that the spices to-
gether should make but quarter of a
cup. Add these lastly, work through
the dough evenly, then form into
loaves and bake in moderate oven
q drak brown. If the dough is too
stiff to take up the fruit and spices
work in with little sweet milk.
A simple and delicious dessert is
made in the following manner: Take
three heaping teaspoonfuls of corn
starch and mix in cup of cold milk;
put in pint of milk and the same of
water in a porcelain kettle, and when
they boil stir in the corn starch; cook
five minutes, stirring constantly. Then
add half cup of sugar; pour into tea
cups which have first been dipped into
cold water; pour each cup half full and
set in the ice-bcx until cold. When
ice cold it is fit to be eaten. Each cup
should be turned upside down on
saucer, and the pudding will turn out
into pretty mold. Placs a teaspoon
full of currant or other tart jelly
beside each little pudding and serve
with milk sweetened and favored with
nutmeg and vanilla.